5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Before Dan Bugge became the owner of Matt's in the Market restaurant in Seattle, Washington, he spent eleven years as a "fish thrower" at the famed Pike Place Fish Market - where fishmongers literally throw fish over the walkway between the ice display and the checkout counter.
Given his fin-omenal background, we seized this oppur-tuna-ty to learn how to achieve that perfect filet of fish - not to be confused with the Filet-o-Fish - every time .
Five Tips for Cleaning Fish: Dan Bugge
New Orleans, Louisiana (CNN) - I'm standing in a land of culinary legends with steaming bowls of turtle soup, plates of deliciously seasoned Louisiana blue crabs, Creole cochon de lait, and too many delectable desserts to imagine swirling past on the raised trays of waiters.
The smell of some of the world's finest cooking fills the air, along with the steady hum of expertise as each piece of beef is seared, each shrimp broiled, each crusty baguette done to perfection.
This is the kitchen at the New Orleans landmark, Commander's Palace, where Paul Prudhomme, Emeril Lagasse and so many others have sharpened their knives and palates. And in the cherished seat of executive chef these days, Tory McPhail knows he is not merely presiding over a history of gastronomic excellence, but also building up a cornerstone of this city's comeback from Katrina.
Every so often, we're highlighting a local or regional blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should. Note: Today's featured blogger is a friend and former colleague of our managing editor.
Judy DeHaas never thought she'd spend her mornings gathering eggs. As a photojournalist for the Denver Post, the Denver resident hatched an unexpected passion for backyard chicken farming when she met a local urban homesteading guru, Sundari Kraft of Heirloom Gardens. Kraft's multi-plot urban farm cleaves close to local terroir, narrowing its focus from Community Supported Agriculture to Neighborhood Supported Agriculture, reasoning that shareholders should be able to walk - not drive - to pick up their allotment of food.
Visiting Kraft's home to work on a story, DeHaas was struck by the lack of fuss and mess she'd been led to associate with urban chicken faming. "You're inundated with propaganda about what you have to have to farm eggs, " she says. "It was amazing how easy it was. Not out of control at all. You just have to feed them good food and keep them warm. You don't have to have a rooster, and you don't have to walk them like dogs."
...and be sure to stay tuned this afternoon for our chat with a couple of backyard chicken farmers about their plan for safer eggs.
Since the news of the salmonella-based recall broke last week, some people are going to extreme measures to excise eggs from their diet. Are you part of the flock?
Sink your teeth into today's top stories from around the globe.